Heat a little clarified butter in a non-stick frying pan. Brown the chicken in batches for approx. 2 mins. per batch, remove from the pan. Add the sambal oelek and salt, mix, transfer to the dishes. Reduce the heat, wipe the cooking fat from the pan, add a little clarified butter if necessary.
Sauté the savoy cabbage for approx. 5 mins. Add the single cream, curry powder and salt, mix and spread over the meat.
Carefully unfold the pastry sheets, brush each sheet of pastry with a little butter, stack the sheets on top of each other, quarter, gently gather the edges of the pastry, place on top of the vegetables.
Bake for approx. 15 mins. in the centre of an oven preheated to 200°C.